Crispy Pan Fried Crab Cakes
These crab cakes are filled with sweet crab meat and just enough binder to hold them together perfectly.
dailyrecipesbook.comThere is nothing quite like a high quality crab cake that focuses on the seafood instead of the breading. This recipe keeps the filler to an absolute minimum so that the delicate flavor of the crab really shines through in every single bite.
I love serving these for a special weekend lunch or as an appetizer when friends come over. A quick tip is to be very gentle when mixing the ingredients together because you want to keep those lovely lumps of crab meat intact.
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon old bay seasoning
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- 1
In a medium bowl, gently whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, and old bay seasoning.
- 2
Carefully fold the crab meat and panko breadcrumbs into the egg mixture until just combined, being careful not to break up the large chunks of crab.
- 3
Shape the mixture into four equal patties using your hands.
- 4
Heat the butter and olive oil in a large skillet over medium heat.
- 5
Place the crab cakes in the pan and cook for about 4 to 5 minutes per side until they are crispy and golden brown.
- 6
Remove from the pan and serve immediately while hot.
๐ก Tips
Serve these with a side of lemon wedges and a dollop of remoulade sauce. You can store leftovers in an airtight container in the fridge for up to two days and reheat them in a dry pan until they crisp up again.
Made this recipe? Let us know how it went.
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